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![Spicy coconut prawns](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNTg1IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Spicy coconut prawns](https://foodlovi.com/wp-content/uploads/2023/04/Spicy-coconut-prawns-585x585.jpg)
Ingredients
- 3 fresh red chillies, seeded and chopped
- 2 shallots, chopped
- 1 lemon grass stalk, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon groundnut oil
- 2 kaffir lime leaves
- 1 teaspoon soft brown sugar
- 2 tomatoes, peeled and chopped
- 250ml/9fl oz coconut milk
- 700g/11⁄2lb large raw prawns, peeled and deveined squeeze of lemon juice salt
Instructions
- Using a mortar and pestle, pound together the chillies, shallots, lemon
grass, garlic, turmeric and coriander until the mixture forms a paste. - Heat a wok until hot, add the oil and swirl it around. Add the spice
paste and stir-fry for 2 minutes. Pour in 250ml/9fl oz water and add the
lime leaves, sugar and tomatoes. Simmer for 8–10 minutes until most of
the liquid has evaporated. - Add the coconut milk and prawns, and cook gently, stirring, for
4 minutes until the prawns are pink. Season with lemon juice and salt to
taste. Serve immediately.